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Crispy Smashed Sweet Potato Salad

Crispy Smashed Sweet Potato Salad
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Crispy Smashed Sweet Potato Salad combines crispy textures, sweet and savory flavors, and vibrant colors in an easy-to-make dish. Sweet potatoes are boiled, smashed, and roasted to achieve a crunchy exterior and tender inside, then tossed with fresh greens, herbs, and a tangy dressing. Perfect as a meal or side, this flavorful and nutritious salad is versatile and crowd-pleasing.

Ingredients

Scale

Main Ingredients

  • 3 medium-sized sweet potatoes
  • 3 tablespoons olive oil (plus extra for drizzling)
  • 2 cups mixed greens
  • 1/4 cup fresh parsley or cilantro, chopped
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • Salt, to taste
  • Black pepper, to taste

Optional Toppings

  • Toasted nuts (such as walnuts or almonds)
  • Feta cheese or goat cheese, crumbled
  • Pomegranate seeds
  • Roasted chickpeas or pumpkin seeds

Instructions

  1. Prep and Roast the Sweet Potatoes: Start by boiling whole sweet potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly, then gently smash each potato to flatten slightly without breaking apart.
  2. Crisp Up the Potatoes: Place the smashed sweet potatoes on a baking sheet, drizzle generously with olive oil, season with salt and pepper, and roast in a preheated oven at 425°F (220°C) until golden and crispy on the edges, about 25-30 minutes.
  3. Prepare the Dressing and Greens: While the potatoes roast, mix together minced garlic, lemon juice, olive oil, salt, and pepper to create a bright and flavorful dressing. Toss the mixed greens and chopped herbs lightly in this dressing.
  4. Assemble the Salad: Once the sweet potatoes are crispy and cooled slightly, combine them with the dressed greens in a large bowl. Add any optional toppings like toasted nuts, seeds, or crumbled cheese, and gently toss everything to combine before serving.

Notes

  • Choose firm sweet potatoes to hold their shape and crisp up well.
  • Do not over-boil the potatoes to avoid mushiness; they should be slightly undercooked.
  • Use high oven heat (425°F / 220°C) for roasting to develop a crispy golden crust.
  • Drizzle olive oil generously to achieve the perfect crispy texture.
  • Serve the salad immediately for best texture, when potatoes are warm and crispy.
  • Store sweet potatoes and greens separately to maintain crispness if making ahead.
  • Reheat sweet potatoes in the oven or air fryer to restore crispiness; avoid microwaving.

Nutrition

Keywords: sweet potato salad, crispy sweet potatoes, smashed sweet potatoes, healthy salad, gluten free salad, roasted sweet potatoes

Find it online: https://mealsbylina.com/crispy-smashed-sweet-potato-salad/